Bin 36 Banana Walnut Bread Pudding with Vanilla Ice Cream

Source: Executive Chef Bernard Laskowski, Bin 36, Chicago

Yield: 10 servings

12 egg yolks
3/4 cup granulated sugar
1 quart heavy cream
3 Brioche loaves or crusty baguettes, cubed
2 cups dark chocolate, chopped
3 ripe bananas, chopped
1 cup toasted walnut pieces
6 ounces unsalted butter, melted
Vanilla ice cream, as needed

Whisk together eggs and sugar; stir in cream. Set aside.

Mix bread, chocolate, bananas, walnuts and butter. Place in Bundt pan; pour egg mixture on top to cover ingredients.

Place pan in water bath; bake in 350 degree F oven 1 to 1 1/2 hours or until knife inserted comes out clean. Cool 20 minutes.

Serve slightly warm with vanilla ice cream.